Spicy Garlic Korean Fried Chicken
Irresistibly crunchy and flavorful using the double fry method, my Spicy Garlic Korean Fried Chicken Bites are sure to hit the spot!
Equipment
- 1 small sauce pan
- 1 frying pan
Ingredients
Ingredients for the Spicy Garlic Sauce
- 1 tbsp butter
- 1 tbsp soy sauce
- 2 tbsp gochujang Korean chili paste
- 0.5 tbsp gochugaru Korean chili flakes
- 1 tbsp Mirin Japanese rice wine
- 1/4 cup honey
- 1.5 tbsp brown sugar
- 3 cloves minced garlic
- 1 tsp sesame seeds
- Optional: For an extra kick add cayenne pepper to taste.
Fried Chicken Ingredients
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 1- inch piece of ginger grated
- Potato starch for coating
- Neutral oil for frying
- Green onions for garnish
Instructions
- Marinate the Chicken: Season the chicken thighs with salt, pepper, and grated garlic. Let the flavors infuse by marinating for at least two hours or overnight for the best result.
- Prepare the Spicy Garlic Sauce: In a saucepan, melt the butter over medium heat. Add soy sauce, gochujang, gochugaru, mirin, honey, brown sugar, and minced garlic. Stir until the sauce thickens slightly, and the garlic is fragrant. Toss in the sesame seeds and optional cayenne pepper for more heat.
- Coat the Chicken: After marinating, coat each piece of chicken in potato starch. This step ensures a crispy, light coating that complements the rich sauce.
- First Fry: Heat your oil to 320°F (160°C). Fry the chicken pieces for 5 minutes, ensuring the oil fully covers them. Remove and let the chicken rest for a few minutes to let the heat escape.
- Second Fry: Increase the oil temperature to 350°F (175°C). Fry the chicken for another 5 minutes until golden brown and super crispy.
- Toss in Sauce: Toss the crispy chicken bites in the spicy garlic sauce until each piece is well-coated.
- Garnish and Serve: Garnish with fresh green onions for a pop of color and serve with classic Korean sides like steamed rice, cheesy corn, or macaroni salad.